Servings: 4
Vegetation:
4 large cremini (brown) mushrooms, sliced
1-1/2 peppers, largely diced (I used red and orange peppers)
1/2 red onion, sliced
1 small zucchini, cubed
Sauce:
2 tbsp tomato paste
2-3 garlic cloves
2 tsp fresh (or dried oregano)
1/2 to 1 tsp to taste ginger powder
1 tsp tumeric
salt and pepper to taste
1 tsp sugar
28oz can of low salt tomatoes (liquid drained)
300g Chicken sausage (I used basil and chicken sausages)
4 cups, cooked, whole wheat pasta
Directions:
1) Cut all vegetables and set them aside in two separate dishes; one dish for the mushrooms and zucchini and another for the peppers and onion. Mince garlic and set aside in another bowl or ramekin.
2) Place a large pot of water on the stove and bring to a rolling boil and also heat up barbecue.
3) Spray a very light spray of cooking spray (I use olive oil spray) on a non stick frying pan and sauté the peppers and onions till they are a little soft then add mushrooms and zucchini and fry till all are still a little hard but mostly soft. Remove vegetables from skillet and set aside.
4) In warm skillet add canned diced tomatoes (with all liquid drained out) then also add all your spices including garlic. Mix well then mash tomatoes with a potato masher till they are much smaller then add tomato paste. Once it is all mixed well, add the vegetables back in to the pan and mix in with sauce. Turn element to low.
5) Add noodles to pot of boiling water and follow package instructions until cooked. Once cooked, remove from heat and measure out the correct amount of pasta and add to sauce, toss to coat.
6) While pasta is cooking, place chicken sausages on barbecue and cook till all sides are browned and it is cooked through the centre (internal temperature should be 165 degrees fahrenheit). Remove from barbecue and let rest. Should take roughly 10-15 mins)
7) Once pasta, sauce and sausages are cooked, slice sausage and measure out equal portions. Serve up pasta and top with chicken sausage.
8) Serve with salad and enjoy!
I found this recipe to be filling and very tasty. By using only fresh ingredients (except the pasta) I was able to keep the points per serving relatively low. You can adjust the spices in your sauce to suit your tastes and always start with a little less as it is always easier to add than to take away. I have not used salt in the recipe as I am trying not to use much salt, but by all means, salt at your discretion.
Thank you and bonne appetit!
- Kiki xox
Adapted from: http://m.allrecipes.com/recipe/238603/italian-style-sausage-and-peppers
Directions:
1) Cut all vegetables and set them aside in two separate dishes; one dish for the mushrooms and zucchini and another for the peppers and onion. Mince garlic and set aside in another bowl or ramekin.
2) Place a large pot of water on the stove and bring to a rolling boil and also heat up barbecue.
3) Spray a very light spray of cooking spray (I use olive oil spray) on a non stick frying pan and sauté the peppers and onions till they are a little soft then add mushrooms and zucchini and fry till all are still a little hard but mostly soft. Remove vegetables from skillet and set aside.
4) In warm skillet add canned diced tomatoes (with all liquid drained out) then also add all your spices including garlic. Mix well then mash tomatoes with a potato masher till they are much smaller then add tomato paste. Once it is all mixed well, add the vegetables back in to the pan and mix in with sauce. Turn element to low.
5) Add noodles to pot of boiling water and follow package instructions until cooked. Once cooked, remove from heat and measure out the correct amount of pasta and add to sauce, toss to coat.
6) While pasta is cooking, place chicken sausages on barbecue and cook till all sides are browned and it is cooked through the centre (internal temperature should be 165 degrees fahrenheit). Remove from barbecue and let rest. Should take roughly 10-15 mins)
7) Once pasta, sauce and sausages are cooked, slice sausage and measure out equal portions. Serve up pasta and top with chicken sausage.
8) Serve with salad and enjoy!
I found this recipe to be filling and very tasty. By using only fresh ingredients (except the pasta) I was able to keep the points per serving relatively low. You can adjust the spices in your sauce to suit your tastes and always start with a little less as it is always easier to add than to take away. I have not used salt in the recipe as I am trying not to use much salt, but by all means, salt at your discretion.
Thank you and bonne appetit!
- Kiki xox
Adapted from: http://m.allrecipes.com/recipe/238603/italian-style-sausage-and-peppers
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